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Classic
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page 61
SNOW CAKE.
Whites of ten eggs beaten to a stiff froth, sift lightly on this one and a half
cups fine white or pulverized sugar, stir well, and add cup flour mixed with
tea-spoon baking-powder; flavor with lemon or vanilla.--Mrs. Dr. Koogler,
Connersville, Ind.
TEN-MINUTE CAKE.
One-fourth pound butter, a little less than a pound flour, the same of sugar,
six eggs beaten separately; flavor with mace and bake in muffin-rings.--Mrs. S.
C. Lee, Baltimore, Md.
TILDEN CAKE.
One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half
cup corn starch, four eggs, two tea-spoons baking-powder, two of lemon
extract.--Mrs. T. B., Chicago, Ill.
TIN-WEDDING CAKE.
Rub one cup butter and three of sugar to a cream; add one cup milk, four of
flour, five eggs, one tea-spoon cream tartar, half tea-spoon soda, one-fourth
pound citron. This makes two loaves.--Mrs. J. H. Ferris, South Norwalk, Conn.
WATERMELON CAKE.
White Part.--Two cups white sugar, one of butter, one of sweet milk, three and a
half of flour, whites of eight eggs, two tea-spoons cream tartar, one of soda
dissolved in a little warm water.
Red Part.--One cup red sugar, half cup butter, third cup sweet milk, two cups
flour, whites of four eggs, tea-spoon cream tartar, half tea-spoon soda, tea-cup
raisins; be careful to keep the red part around the tube of the pan and the
white around the edge. It requires two persons to fill the pan.--Mrs. Baxter.
WEDDING CAKE.
One pound white sugar, one of flour, three-fourths pound butter, a dozen eggs,
two pounds raisins, two of currants, half pound citron, fourth ounce nutmeg,
fourth ounce cloves, half ounce cinnamon, a cup of molasses, and a level
tea-spoon soda.--Mrs. M. L. France.
WEDDING CAKE.
Fifty eggs, five pounds sugar, five of flour, five of butter, fifteen of
raisins, three of citron, ten of currants, pint brandy, fourth
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